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corn bread dressing

Nana2anz avatar
Recipe by
Terri Rountree
@Nana2anz
Whitewright, TX

This traditional cornbread dressing is a must have at all of my family's Thanksgiving tables. This has been passed down from my grandmother and hasn't change much through the years. Tried and true southern dish.

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yield 12 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For corn bread dressing

  • 3 pkg
    cornbread mix (jiffy or martha white is best)
  • 1 pkg
    croutons, garlic herb
  • 1 lb
    spicy sausage
  • 1 c
    mushrooms
  • 1 c
    diced celery
  • 1 1/2 c
    finely diced shallots
  • 1 stick
    butter, room temperature
  • 2 box
    chicken broth
  • 3 can
    evaporated milk
  • 6
    eggs, hard boiled
  • 1 Tbsp
    poultry seasoning
  • 1 tsp
    sage, dried
  • salt and pepper

How To Make corn bread dressing

  • 1
    Bake cornbread according to instructions on the package in a 9x13 pan the day before and let sit out, covered.
  • 2
    Saute vegetables in butter until translucent. Set to side. This can be done the day before, too.
  • 3
    Boil eggs. Peel and slice.
  • 4
    Brown and crumble the sausage. Add vegetable mixture to the sausage.
  • 5
    Crumble cornbread, add croutons, eggs and sausage mixture and blend.
  • 6
    Slowly add equal parts of chicken broth and evaporated milk until the mixture is very moist. About the consistency of a very thick soup. Add seasonings to taste.
  • 7
    Bake at 375 degrees until semi-firm in the center and crisp around the edges. About 45 minutes to an hour.
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